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Eggplant with blue cheese and sun-dried tomato pistou
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Create exquisite grilled eggplant stacks with flavorful layers.
Ingredients:
  • Crusty bread, to serve
  • 50g creamy blue cheese (such as gorgonzola), crumbled
  • 40.00 gm creme fraiche or sour cream
  • 1 (about 500g) eggplant, cut lengthways into 8 slices
  • 27.30 gm extra virgin olive oil
  • Extra virgin olive oil, extra, to serve
  • Fresh basil leaves, to serve
  • 70g sun-dried tomatoes, coarsely chopped
  • 80ml (1/3 cup) extra virgin olive oil
  • 40.00 ml chopped fresh basil
  • 1 garlic clove, coarsely chopped
Instructions:
  • In a small microwave-safe bowl, mix blue cheese and creme fraiche or sour cream, season with pepper. Microwave on high for 30 seconds, stir, then microwave for another 30 seconds. Let it cool slightly, cover, and refrigerate until firm.
  • Preheat the grill to high heat. Line a baking tray with foil and lay out the eggplant slices in a single layer. Brush the eggplant with some oil and season. Grill the eggplant about 10cm from the heat source for 8 minutes until golden. Flip the eggplant slices, brush with the remaining oil, and continue grilling for 4 minutes until golden and tender.
  • Prepare the sun-dried tomato pistou by blending the tomato, oil, basil, and garlic in a food processor until a chunky sauce forms. Season to taste.
  • On a platter, layer half of the eggplant slices. Spread the creamy blue cheese mixture, then add the remaining eggplant slices. Drizzle with fragrant pistou, a dash of quality oil, and garnish with fresh basil. Enjoy with warm crusty bread.

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